Combine the lemon juice with the berries and puree in a blender until smooth.Stir in the rice syrup followed by the yoghurt.
Pour the mixture into a freezer-friendly, airtight container and pop it into the freezer for a few hours to solidify.
Alternatively, if you have an ice cream maker, simply churn according to the instructions.Top with toasted nuts and coconut shavings if desired.Watch below as we make this in studio.
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